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Chicken with Buttered Noodles

Chicken with buttered noodles featuring silky egg noodles coated in a garlic herb butter sauce, topped with golden sliced chicken and a generous Parmesan finish. Quick, weeknight-friendly chicken pasta with a glossy sauce made silky using reserved pasta water.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Salt, pepper, garlic powder, and Italian seasoning to taste
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 Italian seasoning to taste
  • 2 tbsp olive oil
Noodles and sauce
  • 12 oz egg noodles, cooked reserve 1/2 cup pasta water
  • 0.5 cup pasta water reserved
  • 6 tbsp butter
  • 5 garlic, minced 5 cloves
  • 0.25 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped
  • 0.5 cup Parmesan cheese, grated
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Sear and finish the chicken
  1. Season the chicken breasts all over with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a cast iron skillet over medium-high heat and sear the chicken until golden, 5-6 minutes per side, or until the internal temperature reaches 165°F.
  2. Remove the chicken to rest, then slice it into pieces so it can be fanned over the noodles.
Make the garlic butter noodles
  1. Melt the butter in the same skillet over medium heat. Add the minced garlic and red pepper flakes and cook 1-2 minutes until fragrant, stirring so the garlic doesn’t brown.
  2. Add the cooked egg noodles to the garlic butter and toss to coat. Drizzle in the reserved pasta water as needed to loosen and create a glossy sauce.
  3. Season with salt and pepper, then stir in the chopped parsley. Toss just until the parsley is distributed and the noodles look evenly buttered.
Serve
  1. Divide the noodles among plates and top each portion with sliced chicken. Finish by scattering Parmesan generously over the top.
  2. Serve immediately while the butter sauce glistens and the chicken is warm.

Notes

Pro tip: use reserved pasta water a little at a time while tossing so the butter emulsifies into a silky coating instead of pooling. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of water or butter to revive the sauce. Freezing isn’t recommended for the best noodle texture. For a lighter option, use half butter and half olive oil (or swap in plant-based butter) to reduce saturated fat while keeping the garlic-herb flavor.